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🍽️ Crispy Polenta Patties with Tomato and Olive Relish

495 kcal · 30 min · 4 servings

Ingredients

• 250 g cornmeal
• 1 l vegetable broth (from the jar)
• 1 tsp finely chopped thyme leaves
• 70 g grated Parmesan
• oil (for frying)
• 600 g tomatoes
• 2 shallots
• 2 garlic cloves
• 2 tsp finely chopped thyme leaves
• 3 tbsp olive oil
• 50 g black olives (pitted, roughly chopped)

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Add the cornmeal and stir.
3. 3. Simmer the mixture over low heat for 5 minutes.
4. 4. Stir in the thyme, cheese, salt, and pepper.
5. 5. Let the polenta mixture swell for 15 minutes.
6. 6. Rinse a baking sheet with cold water and dry it.
7. 7. Spread the polenta evenly onto the tray.
8. 8. Let the polenta cool down completely.
9. 9. Cut out circles with a diameter of about 10 cm from the cooled polenta.
10. 10. Pour boiling water over the tomatoes briefly.
11. 11. Shock the tomatoes with cold water.
12. 12. Remove the skin from the tomatoes.
13. 13. Quarter the tomatoes and remove the core.
14. 14. Chop the tomatoes roughly.
15. 15. Peel the shallot and the garlic.
16. 16. Finely chop the shallot and the garlic.
17. 17. Heat oil in a pan.
18. 18. Sauté the shallot and garlic until translucent in the hot oil.
19. 19. Add the prepared tomatoes to the pan.
20. 20. Simmer the tomatoes for about 10 minutes.
21. 21. Stir the thyme into the tomato sauce.
22. 22. Season the sauce with salt and pepper.
23. 23. Add the olives to the sauce.
24. 24. Remove the pan from the heat.
25. 25. Heat oil in a wide pot for frying.
26. 26. Test the oil temperature with a wooden spoon handle: If small bubbles rise, the oil is hot enough.
27. 27. Fry the polenta patties in batches until golden yellow.
28. 28. Drain the excess oil from the polenta patties on kitchen paper.
29. 29. Serve the crispy polenta patties with the tomato and olive relish.

Nutrition per serving

• kcal: 495
• Protein: 13 g · Fett/Fat: 26 g · Carbs: 52 g